Prep: 20 Mins Cook: 30 Mins
Use up your leftover chicken in this fun and flavorful Mexican version of lasagna. Tortillas take the place of pasta while chiles, olives and Monterey Jack cheese complete the south-of-the-border theme.

Zesty Enchilada Casserole


  • 1 can (28-oz.) crushed tomatoes
  • 2 tsps. chili powder
  • 1/2 teaspoon ground cumin
  • 12 corn tortillas
  • 3 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack cheese
  • 12 ozs. sour cream
  • 1 can (7-oz.) ORTEGA Diced Green Chiles, drained
  • 3 scallions, trimmed and chopped
  • 1 can (2.25-oz.) sliced olives, drained


Preheat oven to 350°F.

In a medium bowl, mix tomatoes with chili powder and cumin until well blended; set aside.

In a 14-inch oval gratin or other shallow baking dish, place 4 tortillas, overlapping as necessary to cover the bottom of the dish. Layer one-third each of the tomato mixture, chicken, cheese, sour cream, chiles, scallions and olives over tortillas.

Top with 4 more tortillas and another layer of tomato mixture, chicken, cheese, sour cream, chiles, scallions and olives. Repeat the layers with the last of the tortillas, chicken, sour cream, chiles, scallions and olives. Top with remaining tomato mixture and cheese. Bake, uncovered, until edges are bubbly and the casserole is heated through, about 30 minutes.
Serve warm.
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